I have recently became a contributor to this blog. This is the my first post. I will be posting many recipes in the future that include beer as one of the ingredients. Please do not be shy as far as leaving any feedback. I will be also very happy to answer any questions you may have.
For this recipe I have decided to use the Imperial Stout beer from Tenaya Creek Brewery from Las Vegas, Nevada after our recent trip there. The stout has Chocolate, Roasted and Black malts making this a very thick and flavorful beer. It is definitely one of my top favorite beers out there.
Please keep in mind that, for this recipe, I have decided to keep it very simple and also due to the fact that I would like everyone to be able to make this cake, I have taken lots of shortcuts. There is a long way of doing this (which will yield an even better result), but I guarantee you, I would have lost you half way throughout the recipe. Anywho, I implemented the K.I.S.S method (Keep it simple, stupid).
On to the recipe now!
Yield: 12 servings
- 2 ea (14.5-oz) Gingerbread Cake mix packages
- 2 ea large eggs
- 2 3/4 c Imperial Stout Tenaya Creek beer, room temperature (1 bottle)
- 1/2 c Butter, softened
- 1 ea (16 oz) package Powdered Sugar
- Stir together gingerbread cake mix, eggs and 2 1/2c Imperial Stout beer.
- Pour the batter evenly into 2 lightly greased cake pans
- Bake at 350 degrees for 35 minutes or until the toothpick is clean once inserted into the center of the cake. Cool the cake on the rack for 1 hour or until completely cool.
- Beat the softened butter at medium speed until creamy. Add the sugar and the 1/4c Imperial Stout beer gradually.Beat until light and fluffy.
- Spread the Buttercream between the layers and on the top of the cake.
- Garnish the cake
Keep in mind that you can use plenty of things for garnish. I have decided to go for roasted Pecans this time. Make sure you toast them in the over at 350 degrees for about 10-15 minutes. Be careful and do not burn the nuts.
The finished product will look like this: